Spaghetti with Red Chard, Mushrooms, and Leeks

 

Pasta will always have my heart. When I'm not spiralizing, I'm usually nomming on some brown rice spaghetti, lentil penne, or quinoa fusilli. I use pasta as a base, like I would any other grain. This means I use a small portion of pasta and load it up with vegetables and other foods to make it go a long way. This simple noodle dish is made with garlic, leeks, mushrooms, and red chard, and topped off with Parmesan cheese, all tossed together in my non-stick American Kitchen Cookware pan!

To win a pan of your own, feel free to enter my giveaway contest on Instagram here. 

Ingredients (serves 2)

  • 2 servings brown rice spaghetti (4 ounces)
  • 1 tablespoon ghee butter
  • 2 cloves garlic
  • 1 leek, cut into thin slices
  • 2 cups sliced white mushrooms
  • 1 teaspoon extra-virgin olive oil
  • 1 bunch red chard, leaves removed from stems and broken up
  • 1/4 cup grated Parmesan cheese

1. Prepare pasta according to package. 

2. While pasta is cooking, heat up ghee butter in a large pan on medium-low heat. Add garlic and leeks, and cook for about 4 minutes. Add in mushrooms, cooking for an additional 3-4 minutes until mushrooms become soft. Transfer mixture into a bowl and set aside.

3. In the same pan, add the olive oil, and let it heat up for a minute or two on medium-low heat. Add chard, and cook for 2-3 minutes until it becomes wilted. Add back in the mushroom mixture along with noodles, and toss with Parmesan cheese. 

Deconstructed Breakfast Burrito Bowl

 

One of my New Year's resolutions was to stop using canned beans and start making dried beans instead. Not only are canned beans filled with salt (and obviously not as fresh), they often contain BPA because of how the cans are lined. BPA is a chemical that acts as an endocrine disruptor, which messes with your hormones. And who wants that?! I finally pulled the trigger and ditched the canned beans thanks to my friend Aza, who gave me a few bags of her favorite heirloom beans from Rancho Gordo. 

Oh my god were they amazing. I'm never going back to canned beans again. I just soaked the black beans overnight and cooked them with some garlic, cumin, and bay leaves, and they were so flavorful and tender and not at all hard to make.

The first item on the menu using these beans: Deconstructed Breakfast Burritos. 

Ingredients (serves 1)

  • 1 teaspoon extra-virgin olive oil
  • 2 cups fresh baby spinach leaves
  • 2 pasture-raised eggs, 
  • 1/2 cup cooked black beans
  • 1/2 avocado, sliced
  • 1 stalk green onion, finely chopped
  • 1 tablespoon cotija cheese
  • Lime, to taste

1. In a medium pan, heat up olive oil on medium-low heat. Add spinach, and sauté for about 2 minutes or until spinach is wilted. Leave the heat on the pan, but transfer spinach to a bowl.

2. In a small bowl, whip the eggs with a fork to make scrambled eggs. Add them to the pan, letting them sit for 30 seconds, and then use a spatula to scramble them for a minute or two until they are just about soft. Transfer them to the same bowl with the spinach.

3. Add black beans and avocado to the bowl as well. Top with green onion and a sprinkle of cotija cheese and a squeeze of lime to taste.

I love this dish with hot sauce, so I highly reccomend a little drizzle of habanero! 

Spinach Salad with Ginger Turmeric Salmon

 

Period cramps are the worst, but did you know that eating the right foods can help you with all your annoying period symptoms? I teamed up with organic tampon company Cora to come up with this period-friendly recipe to help get rid of all that pesky PMS. 

Ingredients (serves 1)

Ingredients for Salmon

  • 1 wild salmon filet 
  • 1/2 teaspoon extra-virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon turmeric

Ingredients for Salad

  • 2 cups spinach leaves
  • 1/4 cup artichoke hearts
  • 2 tablespoons sun-dried tomatoes
  • 1 tablespoon raw pumpkin seeds
  • Handful of assorted micro greens

Ingredients for Dressing

  • 1/2 tablespoon tahini
  • 1 tablespoon apple cider vinegar

1. Preheat oven to 400 degrees Fahrenheit. Drizzle olive oil on salmon and top off with garlic powder, ginger, and turmeric. Bake for about 20 minutes or until fish is cooked all the way through and flaky. 

2. While salmon is cooking, add spinach to a bowl, along with artichoke hearts, sun-dried tomatoes, and pumpkin seeds. Prepare dressing by combining tahini and apple cider vinegar in a bowl until smooth.

3. When the fish is ready, add it to the salad bowl, and top with dressing and micro greens. 

Savory Oatmeal with Spinach Walnut Pesto, Roasted Tomatoes, And Egg

 

Have you guys ever tried savory oatmeal? I don't like to eat sweet food in the morning, but I like to still get in my fill of oatmeal to get all its heart-healthy benefits by eating it as a savory dish instead. I paired up with Quaker Oats to bring you this recipe. 

Ingredients (serves 1)

  • 1/3 cup halved cherry tomatoes
  • 1 teaspoon extra virgin olive oil, plus a little extra for egg
  • 1/2 cup Quaker 1-minute oatmeal
  • 1 pasture-raised egg
  • 1/4 avocado, sliced

Ingredients for Spinach Walnut Pesto

  • 1 clove garlic
  • 1 cup spinach
  • 1 tablespoon basil
  • 1 teaspoon walnuts
  • 1 teaspoon extra-virgin olive oil
  • Juice of 1 lemon

1. Spread cherry tomatoes on an aluminum-foil lined baking sheet, and drizzle with olive oil. Bake at 425 degrees Fahrenheit for 20 minutes.

2. Prepare pesto by blending ingredients together. Pesto should be smooth, with some texture.

3. Prepare oatmeal according to package. Transfer to a medium bowl. 

4. In a small pan, heat up a little bit of olive oil on medium heat. Add egg, and cook for 2-3 minutes or until whites are cooked through and edges are crispy, but yolk is still runny. 

5. Add cherry tomatoes, egg, avocado, and pesto to bowl with oatmeal and serve warm. 

Garlic Parmesan Lentil Pasta with Spinach and Egg

 

Lentil pasta has arrived at Trader Joes! I have always loved pasta, but wheat pasta, especially white wheat, but even whole wheat, isn't exactly the healthiest option to eat regularly. I usually stick to brown rice or quinoa pasta, or even spiralized noodles or black bean pasta. But I have to say, I think this lentil pasta is going to be my new go-to! It has a nice mild flavor, and it's loaded with all that great protein! 

Ingredients (serves 1)

  • 1 cup lentil pasta
  • 1 tablespoon extra-virgin olive oil, plus a drizzle for the egg
  • 2 cloves garlic, finely chopped
  • 1 cup spinach leaves
  • 1 pasture-raised egg
  • Handful of Parmesan (to taste, it's up to you!)
  • Dash of black pepper

1. Prepare lentil pasta according to pasta. Drain, and set aside.

2. In the same pot, heat up olive oil on medium-low heat. Add garlic and spinach, cooking for about 2 minutes or until spinach as wilted. Add in pasta, and mix until spinach and garlic is evenly tossed in the pasta. Remove from heat.

3. In a small pan, add a little drizzle of olive oil on medium heat. Crack the egg, and cook for 2-3 minutes until the whites have set and the yolk is still runny.

4. While egg is cooking, turn the pasta heat back on low to keep it warm. Add the Parmesan, and toss into pasta. Remove from heat, and add pasta to a bowl. Top with egg when it is cooked, and serve warm. Top with black pepper, to taste.